Coffee Flummery

1 cup made Chase & Sanborn's coffee.

1 cup milk.

2 tablespoons Knox gelatine.

3 eggs.

1/2 cup sugar.

1 teaspoon vanilla.

Place coffee, milk, and gelatine in double boiler. When it is hot, add the egg yolks and sugar, beaten together, and stir until like soft custard. Remove from fire and fold in beaten whites and the vanilla. Chill and serve with whipped cream.

Mrs. Paul I. Aldrich.

Coffee Sponge

2 tablespoons Knox granulated gelatine 1/4 cup cold water 3/4 cup sugar.

2 cups strong boiled Chase & Sanborn's Coffee.

3 egg whites.

Soak gelatine in cold water and add to hot coffee, add sugar, strain, cool in ice box and beat until quite stiff. Add egg whites, beaten until dry, and beat until mixture will hold its shape. Put into mold and chill. Serve with whipped cream slightly sweetened.

Mrs. Arthur Medlicott.

Orange Trifle

1 envelope Knox Sparkling Gelatine 1/2 cup cold water 1 1/2 cups boiling water -1 cup sugar.

1 cup orange juice.

1 tablespoon lemon juice 1/2 pint whipping cream.

Soak gelatine five minutes in cold water, dissolve in boiling water, add sugar orange and lemon juice. Let cool until it begins to thicken, add whipped cream and beat. Pour into individual molds or one mold and chill.

Mrs. Fannie Worhington.

Banana Snow Whip

3 bananas.

1/2 cup powdered sugar 2 tablespoons lemon juice.

1 cup cream.

2 egg whites.

1 cup grated cocoanut.

Slice bananas, add powdered sugar and lemon juice. Set in cold place at least one hour. Mash and beat until light. Add whipped cream, stiffly beaten egg whites and cocoanut. Pour into serving dish or individual dishes. Sprinkle with cocoanut. Serve cold with whipped cream.

Mrs. Arthur Medlicott.

Ice Box Cake

1/4 pound sweet butter 1 cup confectioner's sugar 3 eggs.

Grated rind and 1/2 the juice of one lemon 2 dozen lady fingers.

Cream butter and sugar, beat in one egg at a time until all are in and well creamed. Add rind and juice of lemon. Line mold with waxed paper and layer of lady finger then layer of filling. Cover with lady fingers. Put in ice box for half a day. Serve with whipped cream.

Mrs. A. F. Cleveland.

Chocolate Ice Box Pudding

2 bars sweet chocolate 2 tablespoons sugar 2 tablespoons water.

4 eggs.

2 dozen lady fingers.

Put in double boiler and when melted add egg yolks, beaten light. Mix well and fold in whites beaten stiff. Split the lady fingers and line a mold. Cover with chocolate mixture, put in another layer of lady fingers, continue until mixture is used. Let stand in ice box over night. Turn out and serve with whipped cream.

Mrs. Charles R. Oaten.

Pineapple Whip

1 large can pineapple 1 box marsh mallows.

1 bottle Bowman's whipping cream Maraschino cherries.

Dice pineapple and marshmellows, whip cream and mix all together. Set in ice box for several hours. Serve garnished with cherries.

Mrs. William G. Eadie.